Sour Ale - Gueuze (BJCP 2008)
Top 10 Gueuze (BJCP 2008) Recipes
Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
---|---|---|---|---|---|---|---|---|
Base Gose (with fruit addition) |
6 gal | 4.92% | 0 | 1.051 | 1.013 | All Grain | 3076 | |
Barrelled Honey Gueuze Round 5 |
15 gal | 5.76% | 0 | 1.048 | 1.005 | BIAB | 2895 | |
kettle sour |
5.5 gal | 6.03% | 14.3 | 1.062 | 1.016 | Partial Mash | 2847 | |
Lambic using Turbid Mash |
12 L | 6% | 9.27 | 1.050 | 1.004 | BIAB | 2774 | |
Smoked Gose |
4 gal | 4.32% | 13.27 | 1.044 | 1.011 | All Grain | 2516 | |
Ginger Gose |
5.5 gal | 4.91% | 8.18 | 1.045 | 1.007 | BIAB | 2262 | |
Simple Gueuze |
5.5 gal | 4.64% | 0 | 1.044 | 1.008 | All Grain | 2108 | |
Pop gueuze the weasel |
5 gal | 5.64% | 0 | 1.053 | 1.010 | All Grain | 1782 | |
Psudo-Lambic |
6 gal | 4.97% | 6.97 | 1.047 | 1.009 | All Grain | 1752 | |
Sour Cherry Gose |
5.5 gal | 5.25% | 18.96 | 1.054 | 1.014 | BIAB | 1731 |
Newest Gueuze (BJCP 2008) Recipes
Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
---|---|---|---|---|---|---|---|---|
my first sour |
100 L | 4.49% | 6.56 | 1.043 | 1.009 | All Grain | 47 | |
Lime Gose |
2.5 gal | 5.05% | 7.76 | 1.043 | 1.005 | BIAB | 56 | |
59 うめ |
450 L | 5.96% | 9.97 | 1.050 | 1.005 | All Grain | 102 | |
Salty Coriander Gose - Philly Sour |
3 gal | 6.22% | 11.85 | 1.060 | 1.013 | BIAB | 248 | |
Ginger Geauxinue |
3.1 gal | 5.85% | 22.34 | 1.051 | 1.006 | BIAB | 155 | |
Kettle Gose |
25 L | 4.5% | 13.07 | 1.041 | 1.007 | All Grain | 265 | |
Raspberry Gose |
5 gal | 3.91% | 0 | 1.040 | 1.010 | BIAB | 337 | |
Sour Arandanos |
5 gal | 5.32% | 6.99 | 1.051 | 1.011 | All Grain | 208 | |
2bbl Wu-TANGerine sour |
70 gal | 5.21% | 3.34 | 1.048 | 1.009 | All Grain | 363 | |
Salty Coriander Gose - 60% Pilsner |
2.5 gal | 5.84% | 11.24 | 1.057 | 1.012 | BIAB | 276 |
Fermentables Used In Gueuze (BJCP 2008) Recipes (View More)
Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
---|---|---|---|---|---|---|---|---|
German - Acidulated Malt | 28 | German | Grain | acidulated malt |
3.4°L
|
27 | 11% | 2% - 26% |
German - Pilsner | 24 | German | Grain | base malt |
1.6°L
|
38 | 49% | 20% - 100% |
American - White Wheat | 24 | American | Grain | base malt |
2.8°L
|
40 | 36% | 6% - 50% |
US - Pale 2-Row | 24 | US | Grain | base malt |
1.8°L
|
37 | 45% | 10% - 76% |
American - Pilsner | 20 | American | Grain | base malt |
1.8°L
|
37 | 39% | 22% - 64% |
German - Wheat Malt | 19 | German | Grain | base malt |
2°L
|
37 | 38% | 4% - 60% |
American - Wheat | 16 | American | Grain | base malt |
1.8°L
|
38 | 40% | 20% - 61% |
Flaked Wheat | 10 | Adjunct | raw |
2°L
|
34 | 18% | 6% - 36% | |
Rice Hulls | 10 | Adjunct | other |
0°L
|
0 | 4% | 2% - 5% | |
German - Bohemian Pilsner | 9 | German | Grain | base malt |
1.9°L
|
38 | 45% | 35% - 61% |
Hops Used In Gueuze (BJCP 2008) Recipes (View More)
Name | Recipes | Average AA | Avg. Usage | Usage Range |
---|---|---|---|---|
Saaz | 17 | 3.5 | 84% | 50% - 100% |
Mosaic | 6 | 12.5 | 53% | 20% - 100% |
Citra | 6 | 11 | 49% | 14% - 100% |
Hallertau Mittelfruh | 5 | 3.75 | 80% | 50% - 100% |
Fuggles | 5 | 4.5 | 93% | 67% - 100% |
Tettnanger | 4 | 4.5 | 67% | 50% - 100% |
Willamette | 4 | 4.5 | 88% | 50% - 100% |
Cascade | 4 | 7 | 100% | 100% - 100% |
Domestic Hallertau | 3 | 3.9 | 100% | 100% - 100% |
Galaxy | 3 | 14.25 | 76% | 29% - 100% |
Steeping Grains Used In Gueuze (BJCP 2008) Recipes (View More)
Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
---|---|---|---|---|---|---|---|---|
German - Acidulated Malt | 2 | German | Grain | acidulated malt |
3.4°L
|
27 | 100% | 100% - 100% |
Yeasts Used In Gueuze (BJCP 2008) Recipes (View More)
Name | Recipes | Laboratory | Type | Alcohol Tolerance | Flocculation | Attenuation | Min. Temp | Max. Temp |
---|---|---|---|---|---|---|---|---|
Fermentis - Safale - American Ale Yeast US-05 | 17 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
Lallemand - WildBrew Philly Sour | 11 | Lallemand | Wilds & Sours | Medium | High | 85% | 68°F | 77°F |
Wyeast - Lactobacillus 5335 | 7 | Wyeast | Ale | 0.09 | - | 75% | 60°F | 95°F |
Wyeast - German Ale 1007 | 7 | Wyeast | Ale | 0.11 | Low | 75% | 55°F | 68°F |
Fermentis - Safale - German Ale Yeast K-97 | 6 | Fermentis / Safale | Ale | .104 | High | 81% | 54°F | 77°F |
White Labs - German Ale/ Kölsch Yeast WLP029 | 5 | White Labs | Ale | Medium | Medium | 75% | 65°F | 69°F |
Fermentis - Safale - English Ale Yeast S-04 | 4 | Fermentis / Safale | Ale | .0975 | High | 75% | 54°F | 77°F |
White Labs - California Ale Yeast WLP001 | 4 | White Labs | Ale | High | Medium | 76.5% | 68°F | 73°F |
Wyeast - Roeselare Ale Blend 3763 | 4 | Wyeast | Ale | 0.11 | Variable | 80% | 65°F | 85°F |
Wyeast - Brettanomyces lambicus 5526 | 2 | Wyeast | Ale | 0.12 | Medium | 90% | 60°F | 75°F |
Other Ingredients Used In Gueuze (BJCP 2008) Recipes (View More)
Name | Recipes | Type | Use | Avg. Usage | Usage Range |
---|---|---|---|---|---|
Gypsum | 17 | Water Agt | Mash | 20% | 0% - 55% |
Coriander Seed | 14 | Spice | Boil | 44% | 0% - 100% |
Irish Moss | 10 | Fining | Boil | 42% | 0% - 100% |
Sea salt | 9 | Spice | Mash | 37% | 1% - 100% |
Lactic acid | 8 | Water Agt | Mash | 62% | 17% - 100% |
Calcium Chloride (dihydrate) | 6 | Water Agt | Mash | 31% | 0% - 75% |
Table Salt | 6 | Water Agt | Boil | 12% | 0% - 53% |
Epsom Salt | 4 | Water Agt | Mash | 9% | 0% - 28% |
Whirlfloc | 4 | Fining | Boil | 39% | 12% - 90% |
Yeast Nutrient | 4 | Other | Boil | 42% | 0% - 100% |